Chicken in tomato mozzarella sauce is a weeknight winner: golden-seared chicken, rich tomato sauce, and bubbling melted mozzarella, finished with parmesan and fresh basil. It tastes like something from a cozy Italian restaurant, yet it comes together in one pan in about 25 minutes. Serve it with pasta, crusty bread, or a simple green salad.
Ingredients
- 500 g (1.1 lb) chicken fillet
- 270 g (about 1 cup) tomato sauce (marinara or passata)
- 130 g (1 1/3 cups) grated mozzarella
- 30 g (1/3 cup) parmesan
- 1 tsp Italian herbs
- Salt and pepper
- Fresh basil
Instructions
- Season the fillets with salt and pepper and sear hard on both sides in oil — you want a beautiful crust, not cooked-through chicken.
- Add the Italian herbs, pour over the tomato sauce, and top with mozzarella. Transfer to a baking dish (or use an oven-safe skillet from the start).
- Bake at 180 C (350 F) for 20 minutes. Sprinkle with parmesan and bake 5 minutes more.
Tips
Sear in a very hot pan and do not move the chicken too soon, so a deep golden crust forms. Let the chicken rest for a few minutes after baking so the juices settle. If you love saucy chicken dinners, try the Layered Chicken and Potato Bake and the Breaded Chicken with Mushroom Cheese Sauce, or the Steamed Chicken Patties with Herbs. For more on tomato sauces, see Serious Eats.
Use low-moisture mozzarella for the best melt without a watery sauce. Tear fresh basil over the top just before serving for the brightest flavor.
Nutrition: Per 100 g: 115.14 kcal, protein 12.09 g, fat 6.38 g, carbs 1.89 g.